Low FODMAP Pumpkin Pie Spiced Pumpkin Seeds

Sweet, crunchy and fall-inspired, these Low FODMAP Pumpkin Pie Spiced Pumpkin Seeds are hard to put down!  Try them for a yummy sweet treat or snack!

My low FODMAP-ing sister and I recently whipped up a batch of these oh-so-yummy Low FODMAP Pumpkin Pie Spiced Pumpkin Seeds and had a really hard time not eating the entire batch before we could photograph them. Not only are they sweet and almost addicting-ly crunchy, they’re full of yummy, pumpkin pie spices – perfect for fall!

Low FODMAP Pumpkin Pie Spiced Pumpkin Seeds

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• Author: Em Schwartz, MS, RDN
• Total Time: 50 mins
• Yield: 12 1x

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Description

Sweet, crunchy and fall-inspired, these Low FODMAP Pumpkin Pie Spiced Pumpkin Seeds are hard to put down!  Try them for a yummy sweet treat or snack!

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Ingredients

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• 1 ½ cups raw pepitas (or pumpkin seeds, cleaned and dried)
• 2 Tbsp. butter, melted
• 2 Tbsp. maple syrup
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• ⅛ tsp. ground nutmeg
• ⅛ tsp. ground cloves
• Sea salt, to taste

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Instructions

1. Preheat oven to 275°F. Line a baking sheet with parchment paper.
2. Place pumpkin seeds in a medium bowl. Top with melted butter and maple syrup and stir until seeds are well coated.
3. In a small bowl, mix together cinnamon, ginger, nutmeg, cloves, and salt. Add mixture to seeds and stir to coat.
4. Spread seeds onto prepared baking sheet. Bake for 30-40 minutes or until seeds are golden brown; stirring occasionally. Remove from oven and allow to cool before enjoying.

Notes

Pumpkin Seeds: A low FODMAP serve is 2 Tbsp or 23 grams.

Vegan or Dairy Free: Use coconut oil instead of butter.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Snack
• Method: Bake
• Cuisine: American